Ayinde Howell and Zoe Eisenberg have written The Lusty Vegan which not only offers recipes, but more importantly, explores relationships between people with different diets.
We gather around food, connect around food and when it comes to love, and intimacy, if there is a difference in diets we can be mindful of that and simply work through any differences because, in the end, we want to connect, and respect one another's choice. The Lusty Vegan explores a variety of these aspects.
Enjoy the interview and as always if you have a specific question or are looking to gain the support you want along your vegan food journey please email me..
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Devil’s Pot Pie
Prep time: 15 minutes | Cook time: 45 minutes | Makes 8 slices
When brainstorming holiday main dishes, I asked my Facebook friends what holiday food they missed most, and I heard a resounding “OMG I miss pot pie.” You had me at pie; say no more. I took on this savory American classic. This is gravy, veggies, and a fluffy crust all in one magical pie. Why devil’s pie? Well, the wordplay on seitan has become a tradition in just about every menu I make. It’s a signature, kinda like Carol Burnett’s ear-tug thing. (This means nothing if you’re under 30.) (From The Lusty Vegan © 2014 by Ayindé Howell and Zöe Eisenberg. Used with permission from Vegan Heritage Press.)
- 1 double pie crust, storebought or homemade (recipe follows)
- 3 tablespoons vegan butter
- 1 tablespoon refined coconut oil
- 1 cup chopped leeks, white and light green parts only
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 1 teaspoon minced garlic
- 1 teaspoon minced habanero chiles, stemmed, seeded, and minced
- 1 tablespoon minced fresh sage
- 2 teaspoons dried basil
- 2 teaspoon chopped fresh thyme
- 1/3 cup all-purpose flour
- 1 3/4 cups vegetable broth
- 1 tablespoon low-sodium wheat-free tamari
- 1/2 cup unsweetened soy milk
- 2 cups asparagus, woody ends removed, cut into 1/2-inch pieces
- 1 cup frozen peas
- 1 1/2 cups diced seitan
1. If making your own pie crust, make a double recipe (below). Arrange the bottom pie crust in a pie plate and set it in the freezer. Preheat the oven to 375°F.
2. In a medium saucepan over medium-high heat, melt the vegan butter and coconut oil. Add the leeks, celery, carrots, garlic, habaneros, sage, basil, and thyme. Sauté until the vegetables are tender, 5 to 7 minutes. Whisk in the flour, mixing constantly. This should brown into a light roux. Add the broth, tamari, and soy milk, whisking until thickened. Fold in the asparagus, peas, and seitan. Cook for an additional 5 minutes on low simmer.
3. Add the mixture to the pie shell and top with your second pie crust, crimping the edge to seal. Brush the top crust with a little oil. Poke a few holes in the top to vent the steam. Bake for 35 to 40 minutes. You can tell when it’s done when it’s a golden brown color and smells like pot pie! Remove from the oven and allow to sit for several minutes before serving
Pro-Tip: Use gloves when cutting the habanero chile, and wash your cutting board with soap and warm water afterward.
Homemade Pastry Dough
- Makes 1 crust
- 2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup cold vegan butter
- 6 to 9 tablespoons ice water
1. In a medium bowl, combine the flour, sugar, and salt. Using a large fork or a pastry blender, cut the butter into the flour. Working quickly, lightly rub the flour and butter through your fingertips until the mixture is crumbly.
2. Start mixing the dough gently with a wooden spoon as you add cold ice water, 1 tablespoon at a time. Add water until the mixture becomes a firm yet crumbly ball. Wrap this ball in plastic wrap and refrigerate for 60 minutes. Remove the ball 15 minutes before you are ready to roll it out.
Both photographs © Access Hollywood